- -­

"

Kitchen Cheesemakers is the first collection of Eur

cheesemaking tools widely available in the United states.
Crayon Yard has pioneered the produ9tion of durable,
professional quality tool,s for easily making gourmet quality
dairy foods in the kitchen. We think you will be excited and
pleased to learn the simple, traditional methods of European
farm cheesemaking. You'll also be delighted to learn that you
can make the best tasting cheeses for less than half of their
commercial or imported cost.

There are six easy cheese recipes included with your Kitchen
Cheesemakers. Many more will be available soon. If you need a
boost of cooking confidence to begin making cheese, prepare the
cheeses in this easiest-first order: 1) Coulommiers; 2) Feta;
3) Camembert; 4)Popcorn; 5) Gouda; 6) Ricotta. The difference
between each recipe in this sequence is one - sometimes two ­
additional preparation step. Following the sequence will also
show you the simple differences for preparing different kinds
of cheese.

It is most important that you have freshly made creme fraiche,

yogurt, or sweet buttermilk to "start" making the flavor in
your cheese. "Starters" that are more than four days old will
not be ' hardy enough to make all the flavor in your cheese. If
you don't already have some freshly made creme fr:aiche or sweet
bu ttermilk or some yogurt to use for a cheese "st'arte ", ou
can use SOLAIT Starters for Crewe Fraiche or Start~s ­
Yogurt to make creme fraiche and sweet buttermilk ~t ake
yogurt. You can use some comme'rcial branas of yo~ r~nd sweet
buttermilk to "start" cheese, but be cautious­. I he
commercial dairy foods are pasteurized <K' a~Q. (It -they
will not "start" the cheese~ , -­

You can easily prepare a cheese " tart~r" wit

Kitchen Dairy. By simply heating and add'
freeze-dried "starter", you can make fresh yogurt, at'eme
fraiche and sweet buttermilk in the Kitc Dairy , T Ki en ,
Dc;tiry also makes cottage chees~, sou '. a~d \6 .- ~ rent
k1nds of cream cheese. If you ~uld 11k more 1nfor:f}at10n about
the SOLAIT Kitchen Dairy please sen a stamp and
self-addressed envelope.

Our detailed booklet, "Easy Cht:MI§S Eur , i s currently

being printed, and will be ready fo tion after 15 July,
1982. To receive a free copy of "Easy es from Europe",
just send us - a stamped and self-addres erl~elope. We will
forward a copy as soon as it is off th press.

Enjoy your cheesemaking!

 RECIPES
COULOMMIERS

This cheese is principally made in farm kitchens near Paris.

Though related to Camembert, it has a tangier taste and is served
much sooner after preparing it. Coulommiers' flavor grows more
distinct with age and is fullest in 20 days. By making several
wheels and aging each one slightly longer than the previous wheel
you'll discover the flavor you like best.

You can complement the flavor of your Coulommiers by adding fresh

herbs or dried spices to it.

1/2 teaspoon SOLAIT Cheese Rennet

6 tablespoons of cool, boiled water

2 quarts of whole or skim milk

6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet Buttermilk

Chopped fr,esh pars ley, shallots, scallions, chives, minced garlic,

cracked black peppercorns, carraway seeds, cumin seeds, or celery
seeds (optional)

Kosher or coarse salt

Sprinkle the 1/2 teaspoon of SOLAIT Cheese Rennet over 6

tablespoons of cool, boiled water in a round-bottomed glass. Let
it stand to dissolve.

with the SOLAIT Dairy Thermometer clipped to the side Or. a

stainless steel, glass, unchipped enamel, or anodized al~minum
pot, warm the milk over medium heat. Stir the milk occasionally to
be sure that it warms evenly, and remove it from the heal when it
reaches 38oC. (lOOoF.). (If the milk overheats, let it cool to
38oC. )

Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet

Buttermilk in a shallow bowl and stir in 6 tablespoons of the
38oC. milk until the mixture is smooth. Thoroughly stir this
"starter" mixture into the remaining 38oC. milk, loosely cover the
milk, and let it stand 45 minutes to start making flavor in the
milk. Keep the thermometer clipped to the side of the pot.

Stir the dissolving rennet until the water in the glass is clear.
Undissolved rennet will settle to the bottom center of the glass
Coulommiers cont'd. page 2

where you can easily see and stir it again.

Begin stirring the "started" milk, and slowly pour the dissolved
rennet into it. Stir the mixture for just 1 minute; then set it
aside for 30 minutes to turn into a firm curd. (If the "started"
milk cools below 330C. (900F.), warm it over low heat to 360C.
(960F.) just before adding the dissolved rennet. Stir the
"started" milk occasionally to be sure it heats evenly.)

Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or

larger bowl and put the assembled Cheesemakers Hoop on the mat
with the perforated hoop at the top.

With a large stainless steel spoon, scoop 1/2 inch thick layers of
curd from the pot and put them into the Cheesemakers Hoop on the
mat. If you want to add the flavor of herbs or spices, sprinkle
them between the layers of fresh curd that you spoon into the
hoop. Spoon all the curd into the hoop and let the whey drain into
the bowl.

After the curd has settled into the bottom hoop, remove the top
hoop and set it aside for cleaning. Spread the second Cheesemakers
Mat over the top of the cheese-filled hoop. Holding the
cheese-filled hoop securely between the mats, turn it over and set
the mats and cheese-filled hoop on top of the bowl of whey. Slowly
peel the top mat away from the cheese. Wash the mat and let it air
dry. You will need it again in 8 to 12 hours.

Let more whey drain from the cheese wheel until the cheese shrinks
away from the side of the hoop, 8 to 24 hours. Save the whey in
the bowl for soup stock or baking. It will keep 3 months in your
freezer.

Lift the Kitchen Cheesemakers Hoop off the new cheese wheel.
Spread the er clean, dry mat on top of the cheese wheel, and
holding the cheese securely between the two mats, turn the cheese
wheel. Slowly peel the top mat away from the cheese, clean the
mat, and le £ it air dry.

Leave the cheese wheel on a mat to dry on your countertop. Put it

where you will s~¢ it and remember to turn it at least once each
day until while it dries. Turning keeps the cheese evenly moist
inside and thoroughly melds all its flavors.

When the cheese is mois~ but not wet with whey, put it in a
shallow pan or deep plate filled with coarse salt. Turn the wheel
over so the top and bottom have salt sticking to the surface. Then
roll the sides in the salt. Put the salted cheese back on the mat
> &3®DCDDlS'
RE C IPE S

Coulommiers cont'd. page 3

to dry for one more day.

with the dry, salted cheese still on the mat, put it in a large,
loose-fitting plastic bag, fill the bag with some air, and close
the bag securely. Age the cheese on an upper shelf of your
refrigerator, the warmest part, at least 2 days. Put the cheese at
the front of the shelf; seeing it will remind you to turn it.

The longer you age your cheese, the more flavor it will develop.

If your Coulommiers develops a surface mold while it is aging,

scrape the mold off with a clean, stainless steel knife. Then rub
the cheese surfaces with salt. It's easiest to work with kosher
salt. The salt will prevent new mold from growing.

Coulommiers is unripened Camembert. If it is made with Camembert

mold, it should be eaten before the mold significantly changes the
cheese flavor. The Camembert mold is used only to prevent other
molds from ripening the cheese. Later, after you have made
Camembert, you can make your Coulommiers with or without Camembert
mold.

This recipe makes a 1 to 1 1/4 pound wheel. You can increase the
ingredients in proportion and easily make more cheese.

Copyright 1982 by Crayon Yard Corporation

 RECIPES
FETA

Feta is one of the easiest cheeses to prepare and age. It

originated in the eastern Mediterranean and was first made with
raw sheep's milk. Today it's made with all kinds of milk, each
making Feta with a different texture and taste. You'll discover
many variations.

Yogurt is the "starter" for Feta, giving it a full flavor with

just a little aging. Feta also gets a lot of flavor from the
method of aging it - submersed in salt water or packed in barrels
of salt. Salting was one of earliest methods for preserving cheese
in the warm Mediterranean climate. This recipe uses convenient
salt water aging. Besides adding some saltiness, the salt water
makes other flavors develop in the cheese.

1/4 teaspoon SOLAIT Cheese Rennet

6 tablespoons of cool, boiled water

2 quarts of fresh, whole or skim milk

6 tablespoons of fresh SOLAIT Yogurt

1 1/2 cups of Kosher salt

OR
1 cup of crystal salt

8 cups water

Sprinkle the 1/4 teaspoon of SOLAIT Cheese Rennet over 6

tablespoons of cool, boiled water in a round-bottomed glass. Let
it stand to dissolve while you prepare the milk.

with the SOLAIT Dairy Thermometer clipped to the side of a

stainless steel, glass, unchipped enamel, or anodized aluminum
pot, warm the milk over medium heat. Stir the milk occasionally to
be sure that it warms evenly, and remove it from the heat when it
reaches 46oC. (1150F.). (If the milk overheats, let it cool to
46oC. )

Put the 6 tablespoons of fresh SOLAIT Yogurt in a shallow bowl and

stir in 6 tablespoons of the 46oC. milk until the mixture is
smooth. Thoroughly stir this "starter" mixture into the remaining
46oC. milk, loosely cover the milk, and let it stand 45 minutes to
start developing flavor in the milk. Keep the thermometer clipped
to the side of the pot.

~Er"ygD sX~r!lN ~~rpgpJ:!l1~9D

,y
Feta cont'd. page 2
stir the dissolving rennet until the water in the glass is clear.
Undissolved rennet will settle to the round bottom of the glass
where you can easily see it and stir it again.
Begin stirring the "started" milk, and slowly pour the dissolved .
rennet into it. Stir for just 1 minute. Loosely cover the mixture
and set it aside for 40 minutes to turn into a firm curd. (If the
"started" milk cools below 330C. (900F.) warm it to 360C. (960F.)
over low heat just before adding the dissolved rennet. Stir the
"started" milk occasionally to be sure it heats evenly.)
Using a long stainless steel knife, cut the curd top to bottom
into 1/4 inch thick vertical slices. The slices will be about as
thick as commercially sliced bread. Then cut the curd top to
bottom in slices that are perpendicular to the first set of
slices. When you finish slicing there will be a pattern of 1/4
inch squares cut into the curd. Then cut diagonally into the curd
along the lines of only the first set of slices so that the curd
is cut into 1/4 inch cubes.
Let the curds stand for 15 minutes while the whey begins to seep
into the cuts you have made.
Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or
larger bowl, and put the assembled Kitchen Cheesemakers Hoop on
the mat with the perforated hoop on the bottom.
With a large stainless steel spoon, scoop the cut curds into the
Kitchen Cheesemakers Hoop. Spoon all the curds into the hoop and
let the whey drain into the bowl.
After the curds have settled into the perforated hoop, remove the
top hoop and set it aside for cleaning. Spread the second Kitchen
Cheesemakers Mat over the top of the cheese-filled hoop. Holding
the cheese-filled hoop securely between the mats, turn it over and
set the mats and cheese-filled hoop on top of the bowl of whey.
Slowly peel the top mat away from the cheese. Wash the mat and let
it air dry.
Let whey continue to drain from the cheese wheel until it shrinks
away from the sides of the hoop, 8 to 24 hours. Save the whey in
the bowl for soup, stock, or baking. It will keep 3 months in your
freezer.
In an 8 cup or larger bowl, prepare a salt solution by disssolving
the salt in 4 cups of tap water. Stir the solution until it is
clear.
Lift the Kitchen Cheesemakers Hoop off the new cheese wheel. Pick
Feta cont'd. page 3
up the Kitchen Cheesemakers Mat with the cheese on it and flip the
cheese wheel onto your open hand. Slowly peel the mat away from
the top of the cheese wheel in your hand and set the mat aside for
cleaning. Put the cheese wheel into the salt water. When it
floats, sprinkle salt on the top and let it stand at room
temperature for 24 hours. It's beginning to age.
After 24 hours of aging, add 4 cups of fresh tap water to the salt
water and stir it thoroughly to dilute the solution. You can
discard some of the diluted salt water if it's too much to store.
The cheese wheel will not float in the diluted solution. Cover the
cheese and salt water and let it age on your countertop or in your
refrigerator for 4 to 60 days. The longer it ages, the more flavor
it develops.
Feta aged on the countertop develops flavor sooner and slightly
differently from Feta aged in the refrigerator. Try both methods
to discover both tastes.
The amount of cream in the milk you use for Feta changes the
cheese flavor. Whole milk Feta is creamier and richer flavored
than skim milk Feta.
Salt water prevents stray molds from growing on the outside of the
submerged cheese. Although some mold may form on the surface of
the salt water, it will not affect the cheese.
If you want to reduce the salt flavor of your Feta, soak it in
fresh water or skim milk for several hours before serving it.
Whole milk Feta is creamier and richer flavored than skim milk
Feta. Changing the amount of cream in the milk you use for cheese
changes the cheese flavor.
This recipe makes a 1 to 1 1/4 pound wheel. You can increase the
ingredients in proportion and easily make more cheese.

Copyright 1982 by Crayon Yard Corporation

 CAMEMBERT
This cheese has a velvety white rind and is cream colored and soft
inside when fully aged, 30 to 45 days. It gets most of its flavor
from the method of aging it. A special mold grows on the outside
of the cheese to keep stray molds away, and to develop flavor on
the inside of the cheese. The mold, penicillin camemberti, is
named after this cheesemaking method which was developed in the
Orne region of northern France. .

1/2 teaspoon SOLAIT Cheese Rennet

r
0 tablespoons cool, boiled water
2 quarts whole milk
OR
7 1/4 cups skim milk mixed with 3/4 cup heavy cream

6 tablespoons fresh SOLAIT Creme Fraiche or Sweet Buttermilk

Coarse or Kosher salt
Rind from Camembert Cheese
Sprinkle the 1/2 teaspoon OE SOLAIT Cheese Rennet over the 6
tablespoons of cool, boiled water in a round-bottomed glass. Let
it stand to dissolve.
With a dairy thermometer clipped to the side of a stainless steel,
glass, unchipped enamel, or anodized aluminum pot, heat the 2
quarts of milk over medium heat. Stir the milk occasionally to be
sure that it warms evenly, and remove it from the heat when it
reaches 380C.(1000F.). If the milk overheats, let it cool to
380C. )
Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet
Buttermi~k into a shallow bowl and stir in 6 tablespoons of the
380C. milk until the mixture is smooth. Thoroughly stir this
"starter" mixture into the remaining 380C. milk, loosely cover the
milk and let lt stand 45 minutes to start making flavor in the
milk. Keep the thermometer clipped to the side of the pot.
Stir the dissolving rennet until the water in the glass is clear.
Undissolved rennet will settle to the bottom center of the glass
where you can easily see it and stir again.
CAMEMBERT cont'd. page 2
Begin stirring the "started" milk and slowly pour the dissolved
rennet into it. stir the mixture for just 1 minute, and then set
it aside for 40 minutes to turn into a firm curd. (If the
"started" milk has cooled below 330C. (90oF.) warm it to
36oC.(96oF.) over low heat just before adding the dissolved
rennet. Stir the "started" milk occasionally to be sure it heats
evenly. )
Using a long stainless steel knife, cut the curd top to bottom
into 1/4 inch thick vertical slices. Twist the pot of vertically
sliced curd one quarter turn and cut the curd top to bottom into
1/4 inch thick vertical slices that are perpendicular to the first
set of slices. When you finish slicing there should be a pattern
of 1/4 inch squares cut into the top of the curd. Then cut
diagonally through the curd, as deep as the knife will go,
following the lines you made in the top of the curd with your
first set of vertical slices. Later you'll see that all your
slicing has cut the curd into 1/4 inch cubes
Let the cut curds stand for 15 minutes while the whey begins to
seep into the cuts you have made.
Spread a Kitchen Cheesemakers Mat over the top of a 6 cup or
larger bowl and put the assembled Kitchen Cheesemakers Hoop on the
mat with the perforated hoop on the bottom. With a large stainless
steel spoon, scoop the curds into the Cheesemakers Hoop. Spoon all
the curds into the hoop and let the whey drain into the bowl.
After the curds have settled into the perforated hoop, remove the
top hoop and set it aside for cleaning. Spread the second Kitchen
Cheesemakers Mat over the top of the cheese-filled hoop. Holding
the the cheese-filled hoop securely between the mats, turn it over
and set the mats and cheese-filled hoop on top of the bowl of
whey. Slowly peel the top mat away from the cheese. Wash the mat
and let it air dry.
Let whey continue to drain from the cheese wheel until it shrinks
away from the sides of the hoop, 8 to 24 hours. Save 5 tablespoons
of the whey for preparing the Camembert mold and save the rest for
soup, stock, or baking. It will keep 3 months in your freezer.
Lift the Cheesemakers Hoop off the new cheese wheel. Spread the
other clean, dry mat on top of the cheese wheel. While holding the
cheese securely between the two mats turn it over and set the
cheese and mats on your counter. Gently peel the top mat away from
the cheese, clean the mat, and let it air dry.
Leave the cheese wheel on the other mat to dry on your countertop.
Put it where you will see it and remember to turn it at least once
CAMEMBERT cont'd. page 3
each day. Turning the cheese wheel keeps the cheese evenly moist
inside and thoroughly melds all its flavors.
When the top and bottom of the cheese are moist but not wet with
whey, 2-3 days, put it in a shallow, flat-bottomed pan filled with
coarse salt. Turn the cheese wheel over and set it in the salt
again. Then pick up the wheel and roll its short sides in the
salt. The coarse salt will stick to the cheese. Set the salted
cheese wheel on a clean, dry Kitchen Cheesemakers mat and let it
dry another day.
Boil 6 tablespoons of the cheese whey and let it cool to room
temperature. While it is cooling, take a quarter section of the
rind from the top of a wheel of Camembert Cheese and mince it.
Stir the minced rind into 2 tablespoons of cool, boiled whey in a
round bottomed glass. If you have a food processor or blender, use
it to blend the rind and 4 tablespoons of cool, boiled
whey. Pour the mixture into a round-bottomed glass. Cover the
glass and let it stand on the counter top one day with your
salted, drying cheese.
With a clean pastry brush, lightly moisten the top and sides of
the salted cheese with the Camembert and whey solution. Let it
dry, 10 to 30 minutes, turn it over, and lightly moisten the other
side of the cheese. Use some of the Camembert and whey mixture to
lightly moisten the inside surfaces of a large plastic bag that
can be securely sealed. Then slide the cheese wheel on the Kitchen
Cheesemakers Mat into the moistened bag. Seal the bag with lots of
air inside it. The Camembert mold must have moist air around it to
grow, so be sure the bag stays tightly sealed.
Put the cheese, mat, and bag in the warmest part of your
refrigerator, usually the top shelf. Turn the cheese often so the
mold can grow evenly around the cheese. If you keep the cheese
close to the front of the shelf you will see it often and remember
to turn it. Camembert mold should appear within 10 days of
refrigerating the cheese. The cheese will begin to get soft and
change shape slightly after 3 weeks. Just remember to turn it once
each day.
You can eat Camembert Cheese any time after you have started aging
it. It will have a slightly different taste each day that it gets
older. The taste many people recognize is made in 30 to 45 days.
Make several wheels, date them, and age each wheel differently.
You'll discover how long it takes to make the taste you prefer.
This recipe makes a 12 to 14 ounce wheel.

Copyright 1982 by Crayon Yard Corporation

 POPCORN CHEESE (LARGE CURD COTTAGE)

The name of this cottage cheese refers to its large curds. Also
known as "California Style Cottage Cheese", it can only be made
with Cheese Rennet. This recipe gives you the two simple ways of
developing flavor in cottage cheese. You'll discover that you can
make a much fuller flavored cottage cheese than you've ever been
able to buy. It's easy, and it's just one step short of making
Gouda and Brick cheese.

1/4 teaspoon SOLAIT Cheese Rennet

6 tablespoons cool, boiled water

2 quarts milk, skim, whole or low-fat

1/4 cup powdered milk (optional)

7 tablepoons fresh SOLAIT Yogurt, Creme Fraiche or Sweet

Buttermilk

1/2 teaspoon table salt

Measure the cool, boiled water into a round-bottomed glass,

sprinkle the SOLAIT Cheese Rennet over it, and let it stand to
dissolve.

with the SOLAIT Dairy Thermometer clipped to the side of a

stainless steel, unchipped enamel, anodized aluminum, or glass
pot, warm the milk over medium heat. If you want to increase the
nutrition of your cottage cheese, stir in the powdered milk while
the milk is warming, making sure that it dissolves completely.
Remove the milk from the heat when it reaches 46oC.(l150F. )if you
are using SOLAIT Yogurt, or 390C.(lOOoF.) if you are using SOLAIT
Creme Fraiche or Sweet Buttermilk.

Measure the fresh SOLAIT Yogurt, Creme Fraiche, or Sweet

Buttermilk into a small bowl, add 7 tablespoons of the 46oC. or
390C. milk, and stir the mixture until it's smooth. This mixture
is a "starter·t that makes most of the flavor in your Popcorn
Cheese. Add the "starter" to the warm milk in the pot and stir
thoroughly to be sure the ingredients are evenly mixed.

Using fresh SOLAIT Yogurt as a "starter" will give your Popcorn

Cheese a tangy flavor; using fresh SOLAIT Creme Fraiche or Sweet
POPCORN CHEESE cont'd. page 2

Buttermilk will give it a mild, rich flavor.

Stir the dissolving rennet until the water is clear. Then, while
stirring the "started" milk, slowly pour in the dissolved rennet.
Continue to stir the milk and rennet for 1 minute only. Cover the
milk and let it stand 1 hour to set into curd and to develop
flavor.

Using a long stainless steel knife, cut the curd top to bottom
into 1/2 inch thick vertical slices. Then cut the curd top to
bottom into 1/2 inch thick vertical slices that are perpendicular
to the first set of slices. When you finish slicing there should
be a pattern of 1/2 inch squares cut into the top of the curd.
Then cut diagonally through the curd, as deep as the knife will
go, following the lines you made in the top of the curd with only
your first set of slices. Later you'll see that all your slicing
cut the curd into 1/2 inch cubes - about the size of popcorn.

Within 10 minutes you will see the small cut curds separating in
the whey. Let the cut curds stand at least one hour. The longer
you let the curds stand, the more flavor they will develop.

Warm the curds and whey over very low heat to 440C. (llloF.) The
temperature of the curds should not rise more than SoC. every 30
minutes. Stir the curds often to be sure that they heat evenly.
(The more curds and whey you have to heat, the easier it is to
heat them slowly.) Let the curds sit in the 440C whey for 1 hour
to become firm and to continue developing flavor.

Add 2 quarts of cold water to the firm curds and whey and gently
stir the mixture. Let it stand for 10 minutes. After the curds
have been heated, cold water also helps to make them firm. Drain
the water and whey from the curds. Add another 4 quarts of cold
water to the curds and let them stand 30 minutes. Then drain the
curds thoroughly by pouring them into a colander or large bowl
lined with damp CHEESEMAKERS cloth. Gather the four corners of the
cloth together to form a bag and lift the curd-filled cloth from
the bowl or colander. Let it hang to drain.

Put the curds in a very large mixing bowl and taste them. If you
like, sprinkle them with salt and gently fold it into the curds.

If you like creamy style cottage cheese, fold 1/2 cup of half &
half into the curds. For a creamy style with more distinct flavor,
fold 1 cup of SOLAIT Yogurt into the curds.

Makes 1 pound of cheese. You can increase this recipe's

proportions and easily make larger batches.

Copyright 1982 by Crayon Yard Corporation

 BABY GOUDA
Gouda is a Dutch cheese with a smooth texture and a mild but
distinct taste. Baby Gouda is a smaller version of the same
cheese, usually rolled into a wheel or small ball. It is cured in
a wax coating, and gets all its flavor from the kind of milk and
the "starter n that you use. If you've made Popcorn Cheese, Baby
Gouda will be easy and even more exciting.
1/2 teaspoon SOLAIT Cheese Rennet
6 tablespoons cool, boiled water
4 quarts whole milk
6 tablespoons fresh SOLAIT Creme Fraiche or Sweet Buttermilk
1 tablespoon Kosher salt OR 2 teaspoons crystal salt
1 1/2 cups Kosher salt OR 1 cup crystal salt
4 quarts tap water
1 cup of parafin (2 slabs)
1/4 cup shortening
Sprinkle the 1/2 teaspoon of SOLAIT Cheese Rennet over the 6
tablespoons of cool, boiled water in a round-bottomed glass. Let
it stand to dissolve.
with a dairy thermometer clipped to the side of a stainless steel,
glass, unchipped enamel, or anodized aluminum pot, heat the 4
quarts of milk over medium heat. Stir the milk occasionally to be
sure that it warms evenly, and remove it from the heat when it
reaches 38oC.(lOOoF.). If the milk overheats, let it cool to
38oC. )
Put the 6 tablespoons of fresh SOLAIT Creme Fraiche or Sweet
Buttermilk into a shallow bowl and stir in 6 tablespoons of the
38oC. milk until the mixture is smooth. Thoroughly stir this
"starter" mixture into the remaining 38oC. milk, loosely cover the
milk and let it stand 1 hour to start making flavor in the milk.
Keep the thermometer clipped to the side of the pan.
Stir the dissolving rennet until the water in the glass is clear.
BABY GOUDA cont'd. page 2
Undissolved rennet will settle to the bottom center of the glass
where you can easily see it and stir again.
Begin stirring the "started" milk and slowly pour the dissolved
rennet into it. Stir the mixture for just 1 minute, and then set
it aside for 45 minutes to turn into a firm curd. (If the
"started" milk has cooled below 330C. (900F.) warm it to
360C.(960F.) over low heat just before adding the dissolved
rennet. Stir the "started" milk occasionally to be sure it heats
evenly. )
Using a long stainless steel knife, cut the curd top to bottom
into 1/4 inch wide vertical slices. Then twist the pot of sliced
curd one quarter turn and cut the curd top to bottom into 1/4 inch
wide vertical slices that are perpendicular to the first set of
slices. When you finish slicing there should be a pattern of ljU
inch squares cut into the top of the curd. Now cut diagonally
through the curd, as deep as the knife will go, following the
lines you made in the top of the curd with your first set of
vertical slices. IJater you I 11 see that all your slicing has cut
the curd into 1/4 inch cubes.
Set the cut curds aside for 15 minutes so that whey can seep into
the slices you have made in the curd.
Over very low heat, warm the pot of cut curds to 4loC.(1060F.),
stirring them occasionally to be sure that they heat evenly. Don't
be in a hurry. The curds must heat slowly, about SoC. every 30
minutes, to be uniformly firm for the smooth texture
characteristic of Gouda Cheese. Fast heating will make a coarse
texture with a slightly different taste. Remove the pot of curds
and let them stand 15 minutes.
Add 1 quart of 400C. tap water to the pot of curds, stir the
mixture gently to be sure it's evenly mixed, and then remove 1
quart of the water and whey. Let the curds stand in the diluted
whey for 10 minutes. Repeat the diluting steps at least once more.
The more often you dilute the whey with water the smoother the
aged cheese will be.
Drain the diluted whey from the curds until it just covers the
curds in the bottom of the pot. Sprinkle the tablespoon of coarse
salt over the curds and diluted whey and gently stir the mixture.
Line a stainless steel, glass, plastic, or unchipped enamel bowl
with a single layer of damp Cheesemakers Cloth. Drape the edges of
the cloth over the top of the bowl. Pour the curds and diluted
whey into the bowl. Then gather the ends of the Cheesemakers Cloth
together in one hand and slowly lift the cloth and curds out of
BABY GOUDA cont'd. page 3
the bowl. Hang the bag over the bowl and let the curds drain and
form a ball in the bag 15 to 30 minutes.
Open the cheese-filled bag and turn the ball over so its other
side will also be shaped round by hanging in the bag. Then turn
the ball at least once each day until the bag and the cheese are
completely dry, about 3 days. Hang the baIlout where you will see
it often and be reminded to turn it. Turning the cheese often
keeps its flavor and moisture uniform.
In a stainless steel, glass, enamel, or plastic bowl dissolve the
cup and a half of coarse salt in 2 quarts of tap water and stir
the solution until the water is clear. Soak the ball of dry
Gouda in the salt solution for at least three hours, but not more
than six. The salt solution forms a protective rind on the cheese.
Wipe the cheese dry and put it back in the cloth bag to air dry.
When the cheese is dry, melt the parafin over low heat in a small
pan. When the parafin is melted add the shortening and a red or
yellow crayon if you want the wax to be colored. When the
shortening and crayon melt remove the mixture from the heat and
stir it thoroughly. Let it cool to 460C.(1150F.). Dip the bottom
half of the Gouda ball into the warm wax for just a moment. Let
the wax harden. Turn the ball over and dip the other half of the
ball in the wax. Continue waxing the cheese until it has a firm
coating all around. The wax will keep the Gouda moist and protect
it from stray bacteria while it is aging.
Age the waxed Gouda in the warmest part of your refrigerator,
usually the top shelf, near the front of the shelf so that you
will be reminded to turn it often.
You can eat your Baby Gouda any time after it has begun to age.
Its flavor gets more distinct with age. It will have lots of
flavor after 4 weeks of aging and it will have the characteristic
Gouda taste after 12 weeks. Put a date label on the cheese with
the date you began aging it. You're going to want to remember how
long it takes to get the flavor you enjoy.
Don't hesitate to sneak a taste whenever you're curious. Just cut
the waxed Gouda in half and cut a tasting wedge from one of the
halves. If you want one or both of the halves to continue aging,
wax the exposed surface and put it back in your refrigerator.
Continue to turn it whenever you remember.
Makes a 1 pound ball. You can easily increase the proportions to
make more cheese.

Copyright 1982 by Crayon Yard Corporation

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 RICOTTA
There is no substitute for the flavor of freshly-made Ricotta. It
is easy to prepare, and can be made with almost any kind of milk.
The kind of milk you use determines most of the Ricotta flavor.
Whole milk Ricotta tastes richer than skim milk Ricotta because
whole milk contains more cream. Try both kinds to discover which
taste you prefer.
2 quarts of whole, skim, or low-fat milk
2 cups SOLAIT Sweet Buttermilk
1/2 teaspoon crystal salt (optional)
I 1/2 - 2 cups ice
With the SOLAIT Dairy Thermometer clipped to the side of a
stainless steel, glass, unchipped enamel, or anodized aluminum
pot, begin to heat 2 cups of the milk over medium heat. Add the
SOLAIT Sweet Buttermilk and stir the mixture until it is smooth.
Stir in the remaining milk, and heat the mixture to 82oC.(180oF.).
Stir the mixture occasionally to be sure it heats evenly. Tiny
white curds, like snowflakes, will appear at the surface of the
milk as it nears 82oC.
Remove the milk from the heat and set it aside for 30 minutes
while the curds continue to form at the surface and the bottom of
the pot.
Spread a Kitchen Cheesemakers Mat over the top of a 2 quart of
larger bowl. Put the assembled Kitchen Cheesemakers Hoop on the
mat with the perforated section at the bottom. Line the assembled
hoop with a single layer of damp Cheesemakers Cloth letting the
edges of the cloth hang over the top of the hoop.
Pour all the curds and whey into the lined hoop. When the curd
have settled into the perforated section of the hoop, remove the
top of the hoop. Fold the Cheesemakers Cloth to cover the top of
the cheese in the hoop. Cover the cheese and the cloth in the hoop
with at least 1 1/2 cups of crushed ice" or 2 cups of cube ice. Let
the cheese cool and drain at least 6 hours.
Lift the Kitchen Cheesemakers Hoop off the Ricotta Cheese. Put the
cloth-filled cheese into a bowl or air-tight storage container and
gently peel the cloth from the cheese. The cooler the cheese is,
 . (

RICOTTA cont'd. page 2

the more easily the cloth will peel from the cheese.
You can salt the Ricotta if you like. Spread the small curds out
in a large pan, sprinkle them with the salt, and then gently fold
the salt into the curds.
You can blend milk, half & half, SOLAIT Yogurt, or SOLAIT Sweet
Buttermilk into your fresh Ricotta to make it creamier. Each
different ingredient will add a different taste to fresh Ricotta.
This recipe makes just over 1 pound of Ricotta. You can easily
increase the ingredients in proportion to make more cheese.
Fresh Ricotta will keep for 7 days in your refrigerator •
•

Copyright 1982 by Crayon Yard Corporation

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